2/3 cup uncooked orzo
¾ cup frozen shelled edamame
¾ cup diced carrots
¾ cup canned black beans, rinsed and drained
½ cup diced green bell pepper
2-3 Tbsp lime juice
1 Tbsp extra virgin olive oil
¼ tsp kosher salt
1/8 tsp black pepper
2 Tbsp finely chopped fresh cilantro
2 Tbsp grated Parmesan cheese
- Cook orzo according to package directions, omitting any salt or fat. About 5 minutes before end of cooking, add edamame and carrots to pot. Continue cooking until orzo is tender. Drain, transfer to large bowl; add black beans and bell pepper.
- In small bowl, whisk lime juice, oil, salt and pepper. Pour over salad, sprinkle with cilantro and top with Parmesan cheese. Toss gently and serve lukewarm.
Makes 4 servings (about 1 cup each)
211 kcal; 6gm total fat; 1gm sat fat; 9gm PRO; 33gm CHO; 2 mg cholesterol; 5gm fiber; 358 mg sodium.
Exchanges: 2 starch; 1 meat; ½ fat.